Cilantro Dressing

I was making an effort to empty the freezer, so when I came across the rest of the southwestern chicken from this recipe and some frozen cooked quinoa, I knew that I had to make a bowl. It was the perfect occasion to try a cilantro dressing from Parents magazine! (It appeared in their January/February 2002 print edition, in a 7-layer grain bowl recipe, but the website is such a mess that I can’t find it.) 

I added leftover Napa cabbage from the previous week’s salad, some miniature tomatoes, bell pepper, and sharp cheddar. This was great! 

I adapted the recipe slightly by reducing the amount of olive oil by half, and at that point I definitely needed a stick blender instead of a regular blender. The recipe below is my version. 

1 ¼ cups cilantro leaves 

¼ cup olive oil 

¼ cup fresh lime juice 

2 Tbsp. lactose-free plain Greek yogurt 

2 tsp. honey 

1 tsp. kosher salt 

½ tsp. minced garlic 

½ tsp. black pepper 

Combine ingredients in a jar and use a stick blender to blend together until smooth. Refrigerate leftovers.